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The Spice House
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Pepper, White Ground
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Pepper, White Ground
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Ground White Peppercorns

White peppercorns are the same vine-fruits as black ones. After harvesting, however, they are soaked in water to remove their outer skin, giving them a slightly fermented taste prized by Japanese cooks. White ground pepper adds heat without changing the appearance of a dish. This ground Sarawak white pepper is also available in Whole White Peppercorns.

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These are Sarawak white peppercorns, from the Malaysian island of Borneo. White peppercorns are soaked in water to remove the black outer shell. Their flavor, while still distinctly peppery, is quite different from that of black peppercorns. The soaking gives these white peppercorns a mellow, slightly fermented taste. White pepper is strongly preferred over black pepper in European and Southeast Asian kitchens. In this country we consume about twelve times as much black pepper as white, while in Europe the ratios are reversed. Ground white pepper virtually disappears in most dishes, allowing the introduction of fine flavor without marring the presentation of light-colored sauces and dishes. While grinding whole peppercorns as needed is the best way to get peak flavor, we also offer a finely ground white pepper. Ingredients: White peppercorns. 

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Ground White Peppercorns

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Customer Reviews

Based on 10 reviews
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P
Perry B.
Just right

Fresh and peppery.

S
Susan D.
VERY NICE

Good flavor p!

L
Lisa O.
Great Product

Very Fresh, smelled and tasted fabulous! A great addition to my spice cabinet. Love Spice House.

T
Trish B.
White pepper please

I have been seasoning dishes with your white pepper for years. I am not a big hot spice or pepper person but this white pepper is the touch for me!

C
Cathy M.R.
Great stuff!

Mild pepper flavor with no bitterness.

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